Taste of Home
Mediterranean Brown Rice Salad
TOTAL TIME: Prep: 30 min. Cook: 35 min. + chilling
YIELD: 12 servings.
My family and friends all love this salad, which they refer to as the Greek salad. The recipe makes enough to feed a crowd, so it’s a perfect take-along for a big party. No matter what you’re looking for—something with the Greek flavors you love or just a healthy, simple salad—this will not disappoint! If you’d like, substitute orzo for the rice. —Sarah Hawkins, Wanatah, Indiana
Ingredients
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1-1/2 cups uncooked long grain brown rice
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3-1/2 cups water
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2 tablespoons white vinegar
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2 tablespoons balsamic vinegar
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1 garlic clove, minced
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3/4 teaspoon pepper
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1/2 teaspoon salt
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1/2 cup olive oil
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1/4 cup chopped fresh basil
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6 ounces fresh baby spinach (about 8 cups), coarsely chopped
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16 ounces cherry tomatoes, halved
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6 green onions, thinly sliced
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2 cups (8 ounces) crumbled feta cheese
Directions
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1.
In a saucepan, combine rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is absorbed, 35-40 minutes.
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2.
Meanwhile, place vinegars, garlic, pepper and salt in bowl and whisk together. While whisking, gradually add oil in a steady stream. Stir in basil.
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3.
Place spinach in a large bowl; add cooked rice. Stir in tomatoes, green onions and dressing; toss until spinach is wilted. Gently stir in feta. Loosely cover and refrigerate 2 hours or until cold.
Nutrition Facts
3/4 cup: 55 calories, 3g fat (2g saturated fat), 10mg cholesterol, 291mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 4g protein.
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